The bold flavors of olives and lemon bring out the delicious and delicate flavor of wild Alaska salmon in this recipe. Castelvetrano olives are our favorite! Hot tip: Costco sells giant jars of them for cheap.
Seared Alaska Salmon with Green Olive Salsa Verde
Ingredients:
- 1/2 cup coarsely chopped parsley leaves
- 1/3 cup pitted Castelvetrano olives, coarsely chopped
- 2 tablespoons sliced chives
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon zest
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoons red pepper flakes
- 3 1/2 tablespoons extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 2 small lemons, halved
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4 (6-ounce) Popsie’s Wild Caught Alaska salmon portions
Directions:
Step 1: Prepare the salsa verde
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Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.
Step 2: Prepare salmon
- Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.
- Heat a large heavy skillet over medium heat until hot; add remaining 1 1/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.
Step 3: To serve
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Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.